HENDI Electric Smoke Oven for Professional Kitchens

A smoke oven infuses food with wood smoke while cooking it gently with circulating hot air. The electric element heats the air inside the chamber; a fan moves the air so that every piece of fish, meat or vegetable receives the same temperature and smoke. Wood chips placed in a tray smoulder, releasing flavour that the fan spreads evenly. The process cooks the food through and adds the characteristic smoky taste without the need for a separate smoker or open fire.

To use the oven, load the three stainless-steel grids with food or hang larger cuts on the three meat hooks. Place wood chips in the tray beneath the element. Close the magnetically sealed door, set the thermostat to the required temperature and switch on. The integrated thermometer in the door lets you monitor the temperature without opening the oven. A hot-air vent at the rear keeps the smoke circulating and prevents pressure build-up. When the food is cooked and smoked, switch off, open the door and remove the food.

The oven is built from stainless steel, chosen for its resistance to corrosion and ease of cleaning. The door closes magnetically, sealing tightly to keep smoke inside. Three grids and three hooks are supplied, each measuring 400 by 279 mm, giving enough space to smoke several kilograms of food at once.

The 1.6 kW power rating means the oven draws a moderate load from a standard 230 V single-phase circuit, suitable for most professional kitchens. The footprint of 540 by 380 mm fits on a worktop or a sturdy shelf, while the 720 mm height allows clearance above the unit for the vent.

After use, remove the grids and hooks for washing. Wipe the interior with a damp cloth to remove ash and grease. The stainless-steel surfaces resist staining and can be sanitised with standard kitchen cleaners. The wood-chip tray should be emptied and cleaned after each use to prevent residue build-up.

The oven is supplied as a single model, ready for connection to a 230 V supply. No additional accessories are required for basic operation.

Catalogue: Professional Cooking Equipment / Smoking & Curing / Electric Smoke Ovens